Recipe of Quick Methi Sprouts Pulao

Methi Sprouts Pulao.

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, methi sprouts pulao. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Methi Sprouts Pulao is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Methi Sprouts Pulao is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have methi sprouts pulao using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Methi Sprouts Pulao:

1. {Take 2 cups of Fenugreek Sprouts.
2. {Take 3 cups of raw Rice.
3. {Get 2 of Bay Leaves.
4. {Take 2 tbsp of Ghee.
5. {Prepare 1 tbsp of Ginger garlic paste.
6. {Make ready 3-4 of Green Chillies slit.
7. {Get 2 tsp of Salt or to taste.
8. {Prepare 2 of Onions thinly sliced.
9. {Prepare 2 of Cardamoms crushed.
10. {Prepare 7-8 of Black Peppercorns.
11. {Prepare 1 of small bunch Coriander Leaves chopped.

Instructions to make Methi Sprouts Pulao:

1. In a cooking pot, heat the ghee and add the ginger garlic first and saute it for a few seconds. Also add Cardamoms and Black Peppercorns. Add the sliced onions now and saute it for a minute until light brown in colour. Also add a little of freshly chopped Coriander Leaves too for that amazing flavour..
2. Now add Fenugreek or Methi Sprouts. Mix well. After a minute or two, add in the soaked and drained Rice. Mix everything gently. Add enough water accordingly. Cover partially and cook on a high heat at first until it starts bubbling vigorously. Now lower the heat and cook until done with a lid on..
3. In between, give it a gentle stir once or twice. That's it. Also add some chopped Coriander Leaves. Fluff up the Pulao making sure not to break the grains. Serve hot immediately with any Gravy or Curry alongside. I served it with Rotisserie Chicken. Yum!.

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